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Winemaker's Notes:

The individual parcels of fruit were hand harvested and crushed to our open fermenters. Cultured yeast was employed for fermentation which was conducted at high temperatures to ensure maximum extraction, albeit gently with four times daily hand plunging. After a period of maceration the new wine was put to barrel and subsequent maturation. The wine was blended and fined with egg whites, before bottling in November 2005.
This is a deeply coloured wine with aromatics hinting at black fruits and chocolate. The flavours are typical of Gimblett Gravel merlot blends, with fruitcake, plum, black cherry, chocolate and oak spice all evident. Cellaring is recommended to soften the firm tannins, but the wine can equally be enjoyed in its youth.

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Situated in the north of New Zealand’s picturesque Hawkes Bay, at Bay View is The Esk Valley Estate winery.
The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels and Marlborough, as both regions consistently produce grapes of an extremely high quality.
Esk Valley is famous for its premium wine "The Terraces", which is only released those years when the terrac... Read more

Situated in the north of New Zealand’s picturesque Hawkes Bay, at Bay View is The Esk Valley Estate winery.
The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels and Marlborough, as both regions consistently produce grapes of an extremely high quality.
Esk Valley is famous for its premium wine "The Terraces", which is only released those years when the terraced vines on the banks above the winery, produce an exceptional vintage
Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. The old concrete vats, the layout of the buildings, and the absence of modern technology mean the people at Esk Valley have had to make wine in a simple, honest, hands-on way.
The people at Esk Valley are as important to the wine-making process as the vines and the high quality grapes they produce. The main pre-requisite for working at Esk Valley is a genuine passion and excitement for wine. Read less

The individual parcels of fruit were hand harvested and crushed to our open fermenters. Cultured yeast was employed for fermentation which was conducted at high temperatures to ensure maximum extraction, albeit gently with four times daily hand plunging. After a period of maceration the new wine was put to barrel and subsequent maturation. The wine was blended and fined with egg whites, before bottling in November 2005.
This is a deeply coloured wine with aromatics hinting at black fruits and chocolate. The flavours are typical of Gimblett Gravel merlot blends, with fruitcake, plum, black cherry, chocolate and oak spice all evident. Cellaring is recommended to soften the firm tannins, but the wine can equally be enjoyed in its youth.